• Line a baking sheet pan with parchment paper. NOTE: For this recipe, I used my Fleximat placed on the top of a  medium perforated baking sheet. Set Aside.
• Preheat oven to 350F/180C.

PANNUKAKKU BATTER PREPARATION

• In a small sauce pan, bring the milk and butter to a warm temperature. It should feel nicely lukewarm. Set aside.
  21.20 oz milk, 1.76 oz butter
  
• In a mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, eggs and 1/2 of the milk/butter. Start mixing from the center going outwards taking a little bit of flour at a time. NOTE: This is the secret to get a batter with no lumps! Add the rest of the milk/butter.
  1.76 oz butter, 9.15 oz all-purpose flour, 1 tsp baking powder, 1.76 oz granulated sugar, 2 eggs
  

THERMOMIX RECIPE

• Place butter into mixing bowl and melt 3 min/60C/speed 1.

  Add the milk and eggs. Mix 20 sec/speed 4.

  Add the sugar, flour and baking powder. Mix 45 sec/speed 4.

CHOCOLATE GANACHE

• Pour the Heavy Cream into a microwavable bowl. Bring it just to a boil in microwave, about 30 seconds at a time (1 minute total). Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Set aside.
  4 oz dark chocolate chips, 1/2 cup heavy cream
  

BAKE!

• Pour the batter into the prepared baking sheet pan.
  
• Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 20 minutes). It is ready when the slightly brown on top and toothpick inserted comes out clean.
  
• Once your Pannukakku Pancake is out of the oven, let it cool down for about 5 minutes. Trace your offset spatula around and flip it over a lined baking sheet with parchment paper. Spread the Chocolate Ganache and gently roll it onto your serving plate. Pour more ganache on top, dust with powdered sugar and serve warm! Enjoy & Bon Appétit!